Parsnip & Pea Rissotto
1 cup of fresh green peas ( I used frozen peas)
2 parsnips, peeled and roughly chopped
2 tbsp hemp seeds
1/4 tsp sea salt
Dash of black pepper
1 cup cashews soaked for 2 hours
1 small red onion
2 Tbs sun dried tomatos
Zest of 1 lemon
Juice of 1 lemon
Small handful (about 1/4 cup) chopped fresh basil
Place parsnips in a food processor. Process till the mixture is finely chopped, and resembles rice.
Place parsnip rice into a bowl to use later.
Add cashews, lemon juice, hemp seed, salt and pepper and basil to blender mix till smooth. You may need to add some water to get right consistency.
Toss into parsnip rice the cashew mixture along with onion, dried tomato and peas and lemon zest.
Serve alone or with tossed salad of your choice